Dining Out in London - Ms. Cupcake

Jaffa Cupcake - Ms. Cupcake

I had this on my list of places to try thanks again to Chef Chloe Coscarelli. She did a cookbook tour in Europe and actually hosted a book signing at this bakery, the first vegan bakery in London! It was far from my hotel but I went along my route home from Paris. They recently started selling their products in Whole Foods so I'm sure many more vegan-curious folks will discover them soon. The baked goods were so fun and colorful! It was hard to pick what to bring home.

I had been indulging a lot already so I opted not to get a box of cupcakes, knowing I had very little self control! I picked up a Chocolate Peanut Butter Cookie for my friend (who excitedly reported back it was very delicious!) and for myself I got a Jaffa Cupcake, something I had never heard of before. It was a chocolate cupcake coated in an orange marmalade and then topped with vanilla-orange and chocolate frosting swirl, with a candied orange piece on top. The cupcake was moist, not overly sweet, frosting was plentiful and I enjoyed the sweet, tangy orange jam that gave it a more unique flavor than the average chocolate cupcake. Two thumbs up. I also saw on their website one of the more popular flavors is the Ferraro Rocher inspired cupcake, called The Ambassador, I was never a fan of those hazelnut chocolate balls so I decided not to grab the last one on the tray. Instead I ordered the Double Chocolate Cookie Sandwich, based on looks alone. My gut instinct was right, this was my favorite pick! I really liked the large, chewy cookies and the buttery, sweet frosting. I should know now that whatever I buy from a vegan bakery will get devoured in one day, just as these did. It's both a good thing, for my wallet (these were pricy) and waistline, and a bad thing, for my taste buds, that this place was outside of my central London location.

In the storefront they are stocked with loads of vegan products, from cheeses, meats, ice cream, snack bars, candies, milkshakes, to baking ingredients and decorations. The baked goods case included many cupcake flavors, brownies, cookies, scones, and muffins. The prices of the baked goods were a little steep, when converted to USD so I didn't stock up. I got a good sense of their product though, and agree this was a great pick! Not too many vegan bakeries exist here, so they take the cake :)

I LOVED Raisinets as a kid,
these made me so happy!

Vegan Cheeses for Sale in the Cooler

Ms. Cupcake

408 Coldharbour Lane

Brixton (in South West London)

London, United Kingdom SW9 8LF

Ms. Cupcake Website

Dining In - Banana Chocolate Chip Cupcakes with Coffee Frosting (Gluten-Free)

Banana Chocolate Chip Cupcakes with Coffee Frosting - Chloe's Vegan Italian Kitchen

When my boyfriend's birthday rolls around it's time to jump in the kitchen and bake! In previous years I've made full cakes, including last year's ambitious duo of German Chocolate Cake and a Chocolate Peanut Butter Swirl Cheesecake (divine!), but this year I hate to say I was pressed for time so cupcakes were the pick. I wanted to incorporate my boyfriend's favorite flavors and Chloe delivered with her new cookbook for a recipe that included coffee, banana, and chocolate. The recipe is in Chloe's Vegan Italian Kitchen (buy yourself a copy here to fully enjoy!). I chose to make these gluten-free like my last baking experiment, because it came out so well! I used Trader Joe's gluten-free flour and Bob's Red Mill Xanthan Gum. These were a delicious batch of cupcakes. I loved the chocolate chunks in the subtle banana-flavored cake, and of course coffee frosting is taking things to the next level of yumminess. The banana cake included similar spices that you would use in a banana bread, like ginger, cinnamon, and nutmeg, so it smelled great when baking! I did notice that the cupcakes got a little tough and chewier than normal ones, so my lesson learned was to bake for a little bit less time.

Banana Chocolate Chip Cupcakes
2 cups gluten-free flour
1 teaspoon xanthan gum

Mashed Banana

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 ripened bananas mashed (equals about 1 cup)

1 cup canned coconut milk (I use Trader Joe's Light Coconut Milk, canned)

1/2 cup canola oil

1 tablespoon apple cider vinegar

1 tablespoon vanilla extract

1 1/2 cups dairy-free chocolate chips

Coffee Frosting
1 cup non-hydrogenated vegetable shortening

3 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons instant espresso powder mixed with 2 tablespoons of water

To Prepare Banana Chocolate Chip Cupcakes:

Preheat oven to 350 degrees. Line two cupcake tins for about 16-18 cupcakes.

In a large bowl sift together all dry ingredients up until the bananas in above list. In a separate bowl, combine bananas, coconut milk, oil, vinegar, and vanilla.

Pour wet ingredients into bowl with dry ingredients and stir together without over-mixing. Next add in chocolate chips and stir so they are evenly distributed.

Fill cupcake liners about 2/3 of the way full. Bake at 350 degrees for 16-20 minutes or until a toothpick comes out clean. In my baking experience these would have been best baked for about 18 minutes then removed from pan to stop from cooking. Let cool.


To Prepare Coffee Frosting:

Use a stand mixer or handheld mixture to smooth out shortening for one minute. 

Slowly add in powdered sugar and vanilla, while beating on slow speed. Add one tablespoon at a time of the espresso liquid, blend in completely and continue adding tablespoon by tablespoon until you reach the proper consistency for frosting. Continue to blend on high speed for two minutes until frosting is fluffy. Set aside.

Once cupcakes are fully cooled, use a frosting bag and tip to frost or a frosting knife. 

* I went a step further to make these visually appealing by mixing up some chocolate ganache to drizzle on top. I heated up about 1/4 cup chocolate chips and a couple teaspoons of coconut milk to blend into a nice sauce that I then poured over the cupcakes and cooled in the refrigerator. 

Dining In - Chocolate Celebration Cake (Gluten-Free)

Chloe's Celebration Cake, Gluten-Free - Chloe's Vegan Desserts

It was my friend's birthday and we had plans for a fun Hot Pot style dinner at his apartment (complete with vegan-friendly side of the pot and tons of veggies!), so I decided to be formal and make an actual cake. For his previous birthday, I made one of my most gourmet and "reblogged" desserts - the Coffee Almond Crunch Cupcakes. These were a big hit so I had to step my game up, but I also wanted to experiment. From a previous shopping trip I had a bag of gluten-free flour from Trader Joe's that I hadn't opened. I went out and bought the expensive, yet required, complement to it, xanthan gum. It's a thickener that helps starches combine to trap air. I was nervous baking my FIRST altered gluten-free dessert, meaning making substitutions versus making baked goods that were naturally gluten-free like: Healthy Chocolate Chip Blondies. 

You can find this recipe and others in Chloe Coscarelli's dessert cookbook, Chloe's Vegan Desserts (buy your copy here). The prep was no different except instead of one dry flour you have to add an extra ingredient, the xanthan gum. Determining the appropriate baking time was difficult; for one thing I wasn't using the same pan size that Chloe's recipe called for. I had an 8-inch pan that I needed to reuse twice for two layers whereas she noted using a 9-inch pan. The cake wasn't cooked all the way through when I first checked it so I cooked it longer and then longer again. People are often concerned that gluten-free baking can be dry and I did worry that the outer part of my cake would be, because it already looked done when the middle was not. After letting it cool I saw that it held together so I kept my fingers crossed that the taste and texture were not sacrificed from the experimental baking time.




Now for the taste...it was a winner! The whole non-vegan, non-gluten-free dinner party loved it! I did too. I was really shocked at how moist it was, more moist than most of the other cakes I've made from Chloe's cookbooks. The chocolate was flavorful especially with coffee baked in, but wasn't overpowering and the sweet vanilla frosting paired perfectly with it. Up against a plethora of NYC bakery items, including vegan ones from Peacefood Cafe, this cake held its own! Although this is not healthy, it is a "make again" recipe and now I'm eager to incorporate gluten-free substitutes into other baked goods. 

Gluten-Free Chocolate Cake
3 cups gluten-free all purpose flour (You can use all types here and it's best to follow the directions of what you're using to know how to pair with the xanthan gum and how long to bake! I used the Trader Joe's variety)
1 1/2 teaspoons xanthan gum (I used Bob's Red Mill brand)
2 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold coffee
1 cup canola oil
1/4 cup apple cider vinegar
1 tablespoon vanilla extract

Vanilla Frosting
1 cup non-hydrogenated vegetable shortening (I used Earth Balance sticks)
3 cups powdered sugar
3-5 tablespoons of almond milk
1 teaspoon vanilla extract

To Prepare Gluten-Free Chocolate Cake: Preheat oven to 350 degrees. Spray round cake pan with oil (I used an 8-inch pan instead of the recommended 9-inch).

In a large bowl, whisk together flour, xanthin gum, sugar, cocoa powder, baking soda, salt.

Dry Gluten-Free Ingredients

In a medium bowl whisk together wet ingredients - coffee, oil, vinegar and vanilla. Pour this mixture into the dry ingredients and stir to combine, but don't overmix.

Fill pan with batter and bake for about 30-35 minutes, checking towards the end with a toothpick to make sure the middle sets and toothpick comes out clean. Let cake cool in pan, then flip over to release it onto a plate. 


To Prepare Vanilla Frosting:

In a medium bowl use a handheld mixer or a standing mixer and beat vegetable shortening for about a minute, until smooth. On low speed, add powdered sugar, one cup at a time, and combine with vanilla extract and desired amount of almond milk so that the frosting is thick, but not dry.


To Assemble Layer Cake:

Flip cake layer back over so top is up and use a large sharp knife to trim the dome part off each layer. Place first cake layer on your serving plate. Scoop out about 1/3 of the frosting and coat the top of the layer. Add another cake layer and the remaining frosting to coat edges and top. Garnish with your choice: fresh berries, sprinkles, chocolate shavings... go wild! I actually used cake crumbs from the sliced off dome portion. Slice to serve.

Dining In - Oreo Cookie Balls

Oreo Cookie Balls Made Vegan!

As some may know, Oreos are vegan! The food company Mondelez actually supplies us with quite a few surprisingly vegan food products like Swedish Fish, Wheat Thins, and BelVita. This popular holiday recipe is simple - only 3 ingredients and no baking! I made my first batch of these for work and they were a hit! I had my boyfriend taste test and his reaction said it all, "Whoaaaa." I love the smell of Oreos, a sweet vanilla, chocolately scent that translates into its taste. When combined with cream cheese (vegan or not) it's a creamier version of an Oreo that's been coated in chocolate for a rich, velvety bite. I especially love when the cookie crumbles are big enough to leave a little crisp and texture in the truffle. For how quick and easy this process was, I'll be making them again for sure. Here is original recipe from the brand's site.


1 package Oreo cookies, regular variety
1 8 oz. tub of vegan cream cheese, softened (I used Tofutti Better Than Cream Cheese)
1 1/2 cups of semi-sweet chocolate chips, dairy-free


Leave the cream cheese out to reach room temperature or microwave for 30 seconds or less on low power. 

Start by using a food processor to pulse and crumble the full package of Oreos. 

 

Pour into a large bowl and add in cream cheese. Blend together until incorporated and you have a dark, wet batter. 

Roll dough into about 1-inch balls and place on cookie sheet. I found it was easier to freeze these before coating in melted chocolate to avoid them falling apart. 



Melt chocolate chips in a double-boiler or the microwave on medium-power for about a minute, stir, heat for another minute. 

Using a fork coat each ball in chocolate and place back on baking sheet. Freeze the coated balls until hardened. Then serve or package up as holiday gift baggies!  

Coated and Uncoated Oreo Cookie Balls

Dining In - Peanut Butter & Co. Dark Chocolate Dreams

Dark Chocolate Dreams - Peanut Butter & Co.

Ever have one of those chocolate cravings that just won't go away? I do. Sometimes all I need is just a small bite of dark chocolate or a spoonful of this wonderful creation. I only tried it for the first time last month, but I've seen in the grocery store for years. I had no idea this chocolate version was vegan! This company makes 10 different flavors of peanut butter, almost all of them vegan and gluten-free (and labeled as such!), with delicious-sounding flavors like Cinnamon Raisin Swirl, Mighty Maple, and White Chocolate Wonderful. 

I like to snack on this with pretzels for even more of that salty-sweet combo or on a piece of toast. Think of it as the vegan-friendly Nutella. Although it's dark chocolate flavored, the taste is creamier and sweeter than what you'd expect, closer to milk chocolate without the milk, of course. The nutrition facts are similar to regular peanut butter so watch the serving size (not that I do unfortunately...).

Dark Chocolate Dreams - Peanut Butter & Co. Nutrition Facts

Now that I'm in NYC I'm tempted to visit the Peanut Butter and Co. Sandwich Shop. I've always thought it was such a cute brand and the creative sandwiches on the menu sound so yummy! There might be a "Dining Out" post for this soon :)

You can visit their website here, appropriately named ilovepeanutbutter.com.

Dining In - Gardein Mandarin Orange Crispy Chick'n

Mandarin Orange Crispy Chick'n  - Gardein

Here's an example of a quick, affordable at-home meal. I got my first taste of Gardein last year at the Vegetarian Food Festival in Boston. My initial reaction was that this brand comes closer to the real thing than all the other mock meats I had tried at the time; although the long list of ingredients is a little unsettling (see photo at the end). It's the brand that a few restaurants have even started to carry, like Yard House, Veggie Grill, and Sublime. While I've mentioned before that I try to stay away from soy-heavy, processed mock meat products, sometimes I want a little "junk" food. I feel better knowing that my new junk food is far better for me than non-vegan junk food. 

                                

This entree packs a lot of protein, 17g for one serving, while still being low-calorie. If you happen to eat the whole package (without sauce, which is really the best part!) it's 450 calories. Usually I cook up the whole package and add brown rice and steamed mixed vegetables and create two meals out of it. The Gardein website even offers a couple of recipe ideas - check it out here. I've also had the Trader Joe's version (and blogged about it). It is slightly less expensive, but the texture is a little chewier and not quite as good. For a "quick & easy meal," like the package promises give this a try.

      

Dining In - American Flatbread Vegan Harvest Pizza

Vegan Harvest Pizza - American Flatbread

I picked up this frozen pizza at Organic Basic Food in Hoboken, NJ, but I'm sure they are available in other grocery stores (in fact, here is the American Flatbread Product Locator so you can check it out yourself). I wanted something quick, but still tasty and a little bit indulgent and while I didn't plan to eat the entire pizza... I did. Indulgent? Check! This pizza reminded me of Naked Pizza (which sadly seem to be closing quite rapidly, including the two Boston locations). It had a nice thin crust, tomato sauce, seasonings, and a generous amount of Daiya cheese.

This was very easy to prepare. All you have to do is preheat the oven to 425 degrees and put the pizza on the rack (no pan needed) for about 6-8 minutes until crispy. It's a thin crust so it will crisp up, which I loved since the frozen pizzas I remember had thicker crusts that were soft or soggy when done. Try not to eat the whole thing like I mistakenly did, but do know that if that happens, stay calm. Here's the overall damage - 520 calories and 18g fat, not good, but not awful for a whole pizza. 

Check out the American Flatbread website for more details on this vegan-friendly variety!